food fanatic.bookaholic.mommy

Mexican Layered Dip

I was looking for a starter that was super easy, festive looking and didn’t take up excessive amounts of space in the fridge (fridge space is precious during the holidays!!).   I found it in this Mexican layered dip. We’ve all have layered dips and they come in varying degrees of difficulty. This one was pretty simple using some prepped items but letting you feel like you were kind of making it from scratch. (I love to prepare things from scratch but occasionally like tho be able to take a few shortcuts.)

I altered a recipe from Bon Apetit’s Outdoor Entertaining cookbook by subbing veggie refried beans for the kind with bacon, upping the spices, and tweaking other ingredient amounts.  The assembled dip looked bright and festive on the buffet table and received lots of comments from guests.

Mexican Layered Dip

(altered from recipe in Bon Appetit Outdoor Entertaining)

  • 2 cans of vegetarian refried beans
  • 2 teaspoons chili powder
  • 2 1/2 cups guacamole
  • 1/2 cup tomatillo salsa (salsa verde)
  • 2 teaspoons minced garlic
  • 2 cups grated cheddar cheese (about 8 oz)
  • 2 14.5 ounce cans diced tomatoes with jalapenos, well-drained
  • 3/4 cup chopped green onions
  • 1 1/2 cups reduced fat sour cream
  • 2/3 cups chopped fresh cilantro
  • 1 small can sliced black olives, drained
  • Tortilla chips

DIRECTIONS

  1. Mix beans and chili powder in a medium bowl to blend.  
  2. Mix guacamole, tomatillo salsa, and garlic in another medium bowl.
  3. Spread half of bean mixture in bottom of 8 – 10 cup glass bowl. Sprinkle with 1 cup of cheese.
  4. Spread guacamole mixture over. Spoon half of drained tomatoes over the guacamole.
  5. Sprinkle with green onions.
  6. Spread remaining bean mixture over.
  7. Stir sour cream in container to loosen. Spread over bean mixture, covering completely.
  8. Arrange cilantro, remaining cheese, olives, and remaining drained tomatoes in concentric circles on top of the sour cream. 
  9. Cover; Refrigerate at least 2 hours.
  10. Serve dip with chips.

NOTE: Dip can be assembled 1 day ahead. Cover tightly with plastic wrap and keep refrigerated.

About these ads

Comments on: "Mexican Layered Dip" (2)

  1. This dip is definitely gonna light the party up. I need to try this :)

  2. mangomissives said:

    I hope that you enjoy it, Tes!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

%d bloggers like this: